Peach Melba Cupcakes Recipe
Additional Information
Step 1
Preheat oven to 350°F. Prepare muffin pan with baking cups.
Step 2
In large bowl, beat cake mix, whole eggs, water, vegetable oil and 1 teaspoon Juicy Peach Flavor with electric mixer at low speed 30 seconds. Scrape bottom and sides of bowl; beat at medium speed 2 minutes. Divide batter evenly into baking cups, about 2/3 full.
Step 3
Bake 18-20 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
Step 4
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add raspberries, 16 drops Juicy Peach, 4 drops Creamy Vanilla Custard and 4 drops Sweet Meyer Lemon Flavors; beat until well-combined. Gradually add confectioners’ sugar, one cup at a time, beating well on medium speed until light and fluffy.
Step 5
Spread or pipe icing onto cooled cupcakes.
Products
Treatology Flavor Kit (Juicy Peach, Creamy Vanilla Custard and Sweet Meyer Lemon used)
In Stock (ships in 1-2 business days)
1 package (16.25 ounces) white cake mix
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter, softened
1/2 cup fresh raspberries
5 cups(about 1 1/4 pounds) confectioners' sugar
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